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Zur Herstellung einer kräftigen Brühe eignen sich Suppen
-
huhn und vom Rind Beinscheibe, Brustfleisch, Hohe Rippe
und Rinderknochen. Geben Sie das Fleisch zusammen mit
Suppengemüse und kaltem Wasser in einen Garbehälter. Ga
-
ren Sie bei 100 °C für 60 bis 90 Minuten. Je länger die Gar
-
zeit ist, desto kräftiger wird der Fond.
Betriebsart (geräteabhängig)
Dampfgaren / Fleisch
Fleisch garen %
Dampfgaren / Universal
Universalgaren !
Einstellungen
Temperatur
in °C
Dauer
in Minuten
Beinscheibe 100 60 - 70
Eisbein 100 90 - 95
Hähnchenbrustfilet 100 8 - 10
Kalbsgeschnetzeltes 100 3 - 4
Kasselerscheiben 100 6 - 8
Lammragout 100 12 - 16
Putenrouladen 100 12 - 15
Putenschnitzel 100 4 - 6
Poularde 100 50 - 60
Rindergulasch 100 40 - 50
Suppenhuhn 100 50 - 60
Tafelspitz 90 120 - 180
Die in der Tabelle angegebenen Garzeiten sind Richtwerte.
Wir empfehlen, zunächst die kürzere Garzeit zu wählen. Sie
können bei Bedarf nachgaren.
Dampfgaren / Fleisch
13
13


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Others manual(s) of Miele DGC 5080

Miele DGC 5080 Installation Guide - English - 16 pages

Miele DGC 5080 User Manual - English - 76 pages

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Miele DGC 5080 User Manual - German - 84 pages

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Miele DGC 5080 Installation Guide - Dutch - 16 pages

Miele DGC 5080 User Manual - Dutch - 84 pages


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